Cucumber Pachadi Recipe

Name: Cucumber Pachadi
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup Cucumber , diced medium fine; 1 teaspoon ginger, minced (finely diced); 1 cup water; 1/2 cup thick curd or live plain yogurt; For the paste; 2 tablespoons freshly grated coconut; 1 small green chili; Grind the above to a paste; For the temper; 1/2 teaspoon coconut oil; 1/2 teaspoon black mustard seeds; 1 small dries red chilli, torn roughly; A few curry leaves (if available, otherwise omit)

Servings: persons

1/2 cup Cucumber , diced medium fine
1 teaspoon ginger, minced (finely diced)
1 cup water
1/2 cup thick curd or live plain yogurt
For the paste
2 tablespoons freshly grated coconut
1 small green chili
Grind the above to a paste
For the temper
1/2 teaspoon coconut oil
1/2 teaspoon black mustard seeds
1 small dries red chilli, torn roughly
A few curry leaves (if available, otherwise omit)

1
Put the cucumber , ginger and water into a pan and bring to the boil. Simmer until the cucumber is soft but still firm.
2
Remove from the heat and allow to cool completely.
3
Make the paste and mix it into the yogurt, then add to the cucumber /ginger mix.
4
To make the temper, heat the oil in a pan and add mustard seeds. Heat until the seeds pop (the oil should not smoke)
5
Add the chili and curry leaves (if used) and cook for a few seconds, then pour everything over the paste and fold in. Serve at room temperature.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/2 cup Cucumber , diced medium fine, 1 teaspoon ginger, minced (finely diced), 1 cup water, 1/2 cup thick curd or live plain yogurt, and more.

Yes, Cucumber Pachadi falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cucumber Pachadi

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